Summarize the following:
Under running water, rinse them to ensure any dirt particles are off. You will want individual florets, as if you are serving it right away and fit into the rice cooker appropriately.  Cut off the stalk (or bottom) of the broccoli.    {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/c\/cf\/Steam-Broccoli-in-a-Rice-Cooker-Step-2Bullet1.jpg\/v4-459px-Steam-Broccoli-in-a-Rice-Cooker-Step-2Bullet1.jpg","bigUrl":"\/images\/thumb\/c\/cf\/Steam-Broccoli-in-a-Rice-Cooker-Step-2Bullet1.jpg\/aid2647057-v4-728px-Steam-Broccoli-in-a-Rice-Cooker-Step-2Bullet1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":"728","bigHeight":"485","licensing":"<div class=\"mw-parser-output\"><p>License: <a rel=\"nofollow\" class=\"external text\" href=\"https:\/\/creativecommons.org\/licenses\/by-nc-sa\/3.0\/\">Creative Commons<\/a><br>\n<\/p><p><br \/>\n<\/p><\/div>"}  Cut each floret into slices.    {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/a\/a9\/Steam-Broccoli-in-a-Rice-Cooker-Step-2Bullet2.jpg\/v4-459px-Steam-Broccoli-in-a-Rice-Cooker-Step-2Bullet2.jpg","bigUrl":"\/images\/thumb\/a\/a9\/Steam-Broccoli-in-a-Rice-Cooker-Step-2Bullet2.jpg\/aid2647057-v4-728px-Steam-Broccoli-in-a-Rice-Cooker-Step-2Bullet2.jpg","smallWidth":460,"smallHeight":306,"bigWidth":"728","bigHeight":"485","licensing":"<div class=\"mw-parser-output\"><p>License: <a rel=\"nofollow\" class=\"external text\" href=\"https:\/\/creativecommons.org\/licenses\/by-nc-sa\/3.0\/\">Creative Commons<\/a><br>\n<\/p><p><br \/>\n<\/p><\/div>"}

summary: Wash them. Chop the broccoli into florets.


Summarize the following:
Get out 2 1-3/4 pound pieces of chateaubriand and use a sharp paring knife to cut away the silverskin and visible fat. You may need to use your fingers to pull the silverskin away from the meat. The silverskin is the silvery membrane on the surface of the meat. If you don't remove it, the membrane will make the meat tough. Pour 1 tablespoon (15 ml) of olive oil into a large, oven-safe grill pan or skillet and turn the burner to high. Heat the oil until it becomes hot and shimmery.  Avoid using extra-virgin olive oil because it has a lower smoke point and will burn. If you prefer, you can sear the chateaubriand on a charcoal or gas grill instead of on the stove top. Right before you're ready to sear the meat, sprinkle salt and pepper to taste over each side of the chateaubriand. Immediately lower both pieces of meat into the hot grill pan or skillet. Let the meat sear without moving them so they brown evenly. The chateaubriand should sizzle as soon as you place it in the pan. If it doesn't, you grill pan needs to be hotter. Use tongs to flip the chateaubriand over and add the butter to the grill pan. Sear the meat until it's browned on all sides and then turn off the burner. If you like, you can carefully spoon hot butter over the meat as it sears. Put on an oven mitt and open the oven door. Put the grill pan with the seared chateaubriand in the center of your oven. Insert an instant-read thermometer into the thickest part of the meat. Cook the chateaubriand to 130 °F (54 °C) for rare or 135 °F (57 °C) for medium-rare. You can begin checking the meat after roasting it for 15 to 20 minutes. Keep in mind that the meat will continue to cook a little as it rests. Wear oven mitts to remove the hot grill pan from the oven. Use tongs to move the chateaubriand onto a plate or cutting board and cover the meat loosely with aluminum foil. Let the meat rest so the juices redistribute within the meat.

summary: Preheat the oven to 350 °F (177 °C) and trim the chateaubriand. Heat the olive oil over high heat for 2 minutes. Season the chateaubriand and sear it for 3 to 4 minutes. Turn the meat and sear it in butter for 3 to 4 more minutes. Transfer the chateaubriand to the preheated oven. Roast the chateaubriand until it reaches 130 °F (54 °C) to 135 °F (57 °C). Remove and rest the meat for 10 to 15 minutes.


Summarize the following:
Most slow-cookers have different base temperatures. Because heat is the bane of clotted cream, you want to make sure you're not blasting your cream with extra heat. If you think that your slow-cooker runs hotter than the average slow-cooker, try this:  Find a wide dish that fits inside your slow cooker. Place the dish inside the slow-cooker, transfer your cream to the dish. Pour enough water into the slow-cooker (not into the dish with the cream) so that the dish is surrounded by at least an inch of water on the sides. If you need to use the water-bath method with your slow-cooker, adjust the recipe accordingly. You want there to be a lot of surface area for your cream, which means not filling the dish up to the brim with cream.  After 3 hours, turn off the slow cooker and allow the cream to come to room temperature.  Reserve the whey for use in cooking or baking. Bring clotted cream back to room temperature before serving. Store in the refrigerator for up to 3 or 4 days.


summary: Determine whether your slow-cooker runs hot. Turn the slow-cooker onto its lowest setting and add the cream. Wait 3 hours, being careful not to disturb the yellowish skin that starts to develop on top of the cream. Place the pan in the refrigerator and refrigerate for 8 hours. Separate the clotted cream from the cream with a slotted spoon. Enjoy!